How To Make Spider Halloween Cupcakes
These Halloween cupcakes will be the start of your spooky party! It’s a moist chocolate pumpkin cupcake topped with scary toppings for extra crunch.
Preheat oven to 350 degrees F.
Line a cupcake tin with 18 cupcake liners.
Combine the pumpkin puree and water in a large bowl, then mix to combine.
Add the chocolate cake mix, then beat for 2 minutes.
Fill cupcake liners ⅔ full.
Bake for 20 minutes, or until a toothpick inserted comes out clean.
Cool in the pan on a wire rack for 15 minutes.
Combine the confectioners’ sugar and cocoa powder in a bowl.
Add the vanilla and 1 tablespoon of milk, adding ¼ teaspoon more at a time if needed until smooth.
Place the sprinkles in a bowl.
Spread just under 1 teaspoon of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
Quickly add eyes before the glaze dries.
To add legs, poke holes with a bamboo stick, then insert the licorice string.
Serve, and enjoy!
- Calories: 143.00kcal
- Fat: 4.12g
- Saturated Fat: 0.89g
- Monounsaturated Fat: 1.66g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 27.06g
- Fiber: 0.80g
- Sugar: 17.56g
- Protein: 1.69g
- Cholesterol: 0.04mg
- Sodium: 215.41mg
- Calcium: 41.94mg
- Potassium: 109.77mg
- Iron: 1.27mg
- Vitamin A: 21.34µg
- Vitamin C: 0.44mg
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